Continue stirring it so it does not burn. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. 2. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. Though you can keep it simple with a classic breakfast plate or burger topping, I’ve used my batch of bacon to amp up the flavor of a go-to Thanksgiving holiday side dish! And, she makes yummy turkey brine! Ree takes on a Thanksgiving-themed Q and A. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Remove the toothpicks before serving. Which team will be crowned winner and take home the $50,000 prize? He bakes delicious waffles, chips and chocolate. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. Bring the mixture to a boil. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. This post is brought to you by McCormick Grill Mates Marinated Bacon. Trisha invites her close friends over for a stress-free Thanksgiving meal. Trisha and her sister cook with autumn crops from a local community garden. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." The four remaining bakers attempt to make candy bar-influenced desserts. In a large bowl, toss asparagus in olive oil, salt and pepper. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. ), Montreal Steak (McCormick’s flagship flavor), Smoky Applewood, and Brown Sugar Bourbon. Bacon Wrapped Asparagus with Brown Sugar. Which team will be sent home? Next, they make scary mask desserts to try and spook the judges. Step 3 Wrap bacon strip slightly overlapping, sugar side in, around the asparagus stalks and place on non-stick baking pan. James Martin focuses on traditional Italian desserts. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. Nancy is hosting Thanksgiving dinner. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. Lay the bundles in a low-sided casserole dish. Pour the hot sugar mixture over the asparagus bundles. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. Guy Fieri visits eateries that put their heart into everything they do. Roger Mooking travels across the USA to visit home cooks, pitmasters, and chefs who use inventive ways to cook with fire. He also meets a potato fanatic and the head baker at the Merrion Hotel. But, which festive desserts will he make? Which team will be sent home? In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. He demonstrates many beautiful celebration cakes including the classic black forest gateau. Who will be sent home? The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. After 7-8 minutes of roasting, carefully remove baking sheet from oven, and brush bundles with brown sugar butter mixture. And, they make a motorised basketball-themed Santa cookie. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Chef James Martin celebrates the beauty of simple ingredients. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. Then, they create desserts that look like witches along with broomsticks. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. Place back in the oven and continue to roast until bacon crisps, about 8-10 more minutes. Remove from oven, transfer to a serving platter, and serve hot. James Martin explores the varieties of sweet breads. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. Guy Fieri is on the lookout for worldwide flavours. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. In a saucepan, heat up the remaining ingredients: butter, light brown sugar, soy sauce, garlic, and pepper. Bacon Wrapped Asparagus with Honey. Then they're tasked with making impressive cakes that look like an igloo. 2. This will create a thick sauce you will coat the bacon wrapped asparagus with. Alex and Sawyer are both huge fans of the standard bacon bake on a quiet Sunday morning, and I’ve been getting more creative in the kitchen with the ingredient in cozy, savory dishes. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. McCormick Grill Mates’ new Marinated Bacon is latest in our fridge, and we appreciate its enhanced natural bacon flavor via its unique, first-of-its-kind three-step process. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. Serve and enjoy! He ventures to various locations to source fresh produce and create stunning dishes. He meets a local family who teach him how to bake traditional national treats and creates his own version. Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. These bacon wrapped asparagus bundles are an easy yet elegant side dish that's sure to garner rave reviews!